★ 蕃薯糖水 一 簡單做法 ★ | Sweet Potato Soup Easy Recipe

大家好，今天介紹《蕃薯糖水》
Click to watch:

材料(兩人份量):

一個蕃薯，約四百克

一磚片糖

兩大片薑

五百毫升清水

Ingredients (2 people portion):
1 sweet potato, 400g
1 block of slab sugar
2 large slices of giner
500ml water

做法:

將蕃薯清洗後去皮, 切蕃薯時要切一半後拗開，令蕃薯更加有口感. 水滾後轉中火，放入薑片和蕃薯, 煮二十五分鐘

如牙籤能拮穿蕃薯便知道蕃薯熟了, 蕃薯熟了後才加入片糖,《蕃薯糖水》完成了.

冬天吃蕃薯糖水，暖笠笠, 謝謝收看，下次見，拜拜

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★ 咖哩炒蟹 一 做法，如何選擇及處理螃蟹 ★ | Curry Crab Recipe and how to choose and prepare a crab

大家好，怎樣選擇及處理螃蟹
How to choose and prepare crabs
Click to watch:

《咖哩炒蟹》食譜，二人份量
Crab Curry (2 people portion)

材料／Ingredients:
一斤膏蟹 600g Crab
三個紅蔥頭 3 shallots
六粒蒜頭 6 cloves of garlic
兩隻紅椒仔切碎（不是必要）2 Chillies (optional)
四片青檸葉 4 lime leaves
兩條香茅 2 lemon grass
金不換葉 Sweet basil leaves
長紅椒 1 pepper
半個洋蔥 1/2 onion
適量芫茜蔥 Coriander, scallions
兩棵唐芹 2 Chinese celery
兩湯匙淡奶 2tbsp evaporated milk
一小罐椰漿 1 can of coconut milk
一湯匙咖喱粉 1tbsp curry powder
一茶匙砂糖 1tsp sugar
一湯匙黃薑粉 1tbsp tumeric
半茶匙胡椒碎 1/2tsp ground pepper
適量粟粉 Corn starch
適量清水 Water
一湯匙魚露 1tbsp fish sauce

做法:
1. 用一茶匙半粟粉灑上螃蟹上. 油溫一百七十度半煎炸螃蟹九十秒，令蟹肉變金黃色
蟹蓋不用走油.
2. 放一湯匙油，放入紅葱頭碎，香茅，洋蔥，唐芹，蒜蓉，三片薑，把它們爆香. 加半茶匙胡椒碎. 放入紅椒仔. 多加一湯匙生油來爆香咖哩粉，黃薑粉，將火收細炒香. 加三百毫升清水.
加一茶匙砂糖，一湯匙魚露. 將青檸葉摺摺令它出味，放入鍋裡煮三分鐘. 加入一百六十五毫升椰漿，兩湯匙淡奶，令它更加香滑.
3. 放入炸好了的螃蟹, 螃蟹已經半熟，所以不用煮得太長時間, 再放入蟹蓋. 搇蓋，用中大火煮大約八分鐘. 放入蔥段，用大火炒, 將香茅取出.

4. 將一隻雞蛋加一湯匙淡奶發勻. 將火關掉，慢慢加入蛋漿用來埋獻. 開中大火，放入金不換葉，炒勻. 咖哩炒蟹便完成了.

Summary:
1. Cover the crab with 1.5tsp corn starch.  Fry the crab in 170C oil for 90 seconds, to turn the meat into golden in colour.
2. Place 1tbsp of oil in a wok, add in chopped shallots, chopped lemon grass, sliced onion, chopped Chinese celery, chopped garlic, 3 slices of ginger and fry well.  Add 1/2tsp ground pepper, chopped chilli. Add another tbsp of oil to fry the curry powder and tumeric. Add the heat to low. Add 300ml water, 1tsp sugar, 1tbsp fish sauce. Rub the lime leaves to release its flavour, and add into the wok and cook for 3 minutes.  Add 165ml of coconut milk, 2tbsp evaporated milk to smoothen the texture of the curry sauce.
3. Put the crab back into the wok, then the carapace. Cover wok with a lid and se med-high heat to cook for 8 minutes. Then turn the heat to high and put in spring onion in, and take out the lemon grass.
4. Mix 1tbsp evaporated milk and 1 egg together. Turn the heat off and slowly pour the egg mixture into the wok to thicken the sauce.  Turn the heat back up to medium high, and place the sweet basil leaves and stir fry well.  Curry crab is then ready to be served.

蟹膏很香，咖哩汁很好味, 用來點麵包最好不過. 蟹肉鮮甜，一級棒.

請你們試試，如喜歡的話，請給我留言和訂閱我的頻道，看看我的 Facebook 和 Instagram，謝謝.

The crab roe is delicious, the curry sauce is tasty, great with slices of warm bread. The crab meat is juicy, great dish.

I hope you like this dish. Please subscribe to my channel and follow me on Facebook and instagram!

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★ 雪菜肉絲湯麵 一 簡單做法 ★ | Shredded Pork in Noodle Soup Easy Recipe

我今日介紹《雪菜肉絲湯麵》
Click to watch:

材料(三人份量):

三條雪菜切粒

三隻發好的冬菇切絲

一湯匙蝦米(浸腍)

一粒蒜頭切碎

蔥花

一百五十克肉絲

一個番茄(切件)

半斤上海麵

Ingredients (for 3 people):
3 strips of pickled cabbage, finely chopped
3 shiitake mushrooms
1 tbsp dried shrimps (rehydrated)
1clove of garlic, finely chopped
some finely chopped spring onion
150g  shredded pork
1 tomato, sliced
300g Shanghai noodles

做法:

水滾後放麵入鍋子裡，煮四分鐘，熄火，搇蓋，焗八分鐘，將麵取出過冷河. 用一茶匙生抽，半茶匙糖，少許胡椒粉

少許生粉，半茶匙麻油，攪勻，將肉絲醃五分鐘. 燒熱鑊，加一茶匙油，放進冬菇，雪菜，蝦米，炒香. 加入蒜粒，爆香，再加入一公升清水，加入番茄一起煮，煮五分鐘. 將食材放入大鍋裏. 水滾後加入肉絲，將它煮熟. 將水面的泡沫撇除，放入已經出了水的麵，搇蓋煮滾. 試味，如果不夠味道可以加少許鹽， 吃前可以加上蔥花和麻油.

如喜歡的話，請訂閱我的頻道，看看我 Facebook，Instagram，謝謝.

MamaCheung

Summary:
Place the noodles in a pot of boiling water, and cook for 4 minutes. Then turn the heat off, cover with a lid for 8 minutes.  Then take out the noodles and run them over a cold tap.  

Marinate the shredded pork with 1tsp soy sauce, 1/2tsp sugar, some ground black pepper, some starch and 1/2 tsp of sesame oil. Marinate for 5 minutes.  

Heat up the wok, and add 1tsp oil, then stir fry the shiitake mushrooms, pickled cabbage, rehydrated dried shrimp. Then add in chopped garlic, stir fry for a while before adding 1 litre of water and tomatoes.  Cook for 5 minutes.

Place the ingredients into a big pot, add in the shredded pork when the water is boiling.  Remove the froth on the surface, boil until the pork is thoroughly cooked.

Add in the cooked noodles, cover with lid and bring it to boil.  Add in some seasoning, sesame oil and finely chopped spring onion.

I hope you like this dish, try it at home! Please subscribe to my channel, follow me on Facebook and Instagram.  See you next time!

MamaCheung x

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★ 玫瑰花饅頭 一 簡單做法 ★ | Rose Buns Easy Recipe

我們收到玫瑰花都會很開心. 如果能夠親手做玫瑰花包給最愛的人，他們一定會喜歡

我們今天一起做《玫瑰花包》吧！

Click to watch:

材料／Ingredients:
三百克中筋麵粉 300g All purpose flour
一百一十克番薯泥 110g mashed purple sweet potato
二十五克砂糖 25g sugar
兩茶匙即溶酵母 2tsp fast action yeast
一茶匙半生油或椰子油 1.5tsp cooking oil (coconut oil)
二百克清水 200g water

做法:

將紫心番薯，切片，蒸腍，搓成泥。用一百一十克番薯泥.

將即溶酵母放入一百克清水，再放入一茶匙砂糖，幫助發酵. 用碟搇上，發酵十分鐘.

先將番薯泥放入一百克清水，攪溶. 放入酵母水，砂糖. 將麵粉放入大鍋子裡，一邊加入番薯泥漿，一邊用筷子攪勻.

當麵粉漿杰身便可以用手搓. 當麵粉成生麵團便可以加入生油, 令生麵團吸收所有生油便可以了, 搇蓋，生麵團鬆弛十分鐘. 之後，將生麵團取出，灑上麵粉，搓成條狀, 切成粒狀，每個大約二十克, 用蓋防止生麵團被風乾. 將生麵團搓圓後按扁成片狀，五片成一組. 最大的一片當作第一片花瓣, 疊上第二片， 蓋過第一片的一半，如此類推. 第五片當花心，要捲成筒狀, 長度跟其他花瓣一樣. 將花瓣捲起，包起花心. 用刀在中間切開成二,  這樣便成玫瑰花形狀, 將花瓣輕輕屈下,  包底輕輕撲上麵粉, 將玫瑰花包放在蒸籠內，搇蓋防止風乾. 包子要發二十至三十分鐘才開始蒸，包子發時不能動防止變形. 用自來水開始用中高火蒸，水滾後轉中火蒸十至十二分鐘,  中途不能打開蓋, 熄火後不能立即打開蓋，會令包子收縮不美.  熄了火等三分鐘《玫瑰花包》便完成了，多漂亮！

Summary:
Slice the purple sweet potato, steam and mash, we need 110g of mashed sweet potato.

Place the fast action yeast in 100g of water, then add in 1tsp sugar to help the fermentation.  Cover with lid and rest for 10minutes.

Add 110g of mashed sweet potato into 100g of water, mix well, then add in the yeast mix, sugar.

Place the flour into a big bowl, then add in the potato mixture and stir with chopsticks.  When the flour mixture thickens, use your hands to knead the mixture to form a dough.  Then add in the oil, and let it absorb into the dough.  Cover with a lid and let it rest for 10minutes.

Take out the dough, sprinkle some flour over the worktop and start rolling into a sausage shape.  Slice into 20g dices.

Roll the dice into a ball and flatten into a disc.  We need 5 discs to make a mantou.  The first disc should have the longest diameter, followed by the second disc and so on.  Place the second disc over half of the first disc, the third disc over half of the second disc, and the fourth disc over half of the third disc.  Roll up the fifth disc into a tube and ensure its length is the same as the diameter of the other discs. Then roll the other disc over the tube.

Slice the middle to form 2 buns.  Gently fold over the discs a little to form petals.  Place the buns directly into the steamer and cover with a lid.

The buns need to be rested for another 20-30 minutes before steaming, do not touch the buns until they are cooked.

Use cool water to start steaming the buns using medium high heat, when the water starts to boil, turn to medium heat and steam for 10-12 minutes.  Do not open the lid while steaming.

Turn the heat off after 10-12 minutes and let it rest for 3 minutes before opening the lid.

Rose buns are ready to be served.

Please try this recipe at home, subscribe to my page and channel! Thanks.

請試試做些給家人朋友啊!

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★ 梅子蒸排骨 一 簡單做法 ★ | Steamed Pork Ribs with Pickled Plums Easy Recipe

大家好，我今天介紹一道簡單開胃的家常菜《梅子蒸排骨》
Click to watch

材料:

半斤一字排或腩排

醃料:

一茶匙生抽

一至兩粒酸梅

一湯匙蒜蓉

一茶匙半生粉加一湯匙水

一茶匙磨豉醬

一茶匙砂糖

適量紅椒粒

適量芫茜蔥

一茶匙麻油

兩茶匙生油

做法:

先將排骨清洗，印乾水，切件. 醃肉: 先落生抽，一粒酸梅, 一茶匙磨豉醬，一茶匙砂糖， 放入蒜蓉. 生粉水可以令排骨滑身. 一茶匙麻油，兩茶匙生油, 油可以包著所有調味料，所以最後落. 加入辣椒仔後撈勻, 醃十五分鐘. 蒸前將排骨鬆開，另它容易熟透. 水滾放入排骨，大火蒸十二分鐘，熄火焗多三分鐘. 蒸好了，用竹籤拮入排骨，穿過便熟了(豬肉要確保熟透) 灑上芫茜蔥，《梅子蒸排骨》便完成了.

很配白飯，酸咪咪，很開胃, 老少咸宜。請試試這道經典家庭菜式.

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★ 燒賣 一 香港 點心做法 ★ | Shumai / Siu Mai Hong Kong Dim Sum Recipe

今日我介紹《燒賣》:
Click to watch

材料
一斤豬髀肉（五百克瘦肉，一百克肥肉）
六隻冬菇
一斤蝦
兩粒瑤柱
半斤雲吞皮
一茶匙幼鹽
半茶匙胡椒粉
兩湯匙生粉
半茶匙雞粉
半茶匙砂糖
兩茶匙麻油

Ingredients:
600g Pork Shoulder (5:1 lean:fat ratio)
6 Shiitake mushroom
600g Shrimps
2 Conpoy
300g Wonton wrappers
1tsp Salt
1/2 tsp Ground pepper
2tbsp Starch
1/2tsp Chicken powder
1/2tsp Sugar
2tsp Sesame oil

做法:
用紙剪成圓型，直徑八厘米, 將紙放在雲吞皮上，將雲吞皮切成圓型.瑤柱浸發及蒸熟，切碎備用.

將豬髀肉切成丁粒,先將瘦肉粒放入盆內，加入胡椒粉,一茶匙幼鹽，兩湯匙生粉，之後用手打壓勻約十五分鐘. 將蝦脫殼，去腸，用一茶匙鹽撈勻後即沖洗乾淨,印乾水。小蝦備用. 大蝦切粒加入盆內，再攪勻，攪十五分鐘. 一邊攪勻，一邊用手壓，令餡料綿滑. 將瑤柱切碎,加入盆內. 將冬菇浸透，一半切幼粒，加入盆內.一半冬菇切粗粒備用.  將雞粉，砂糖，肥肉粒加入盆內, 全部撈勻. 不時將餡料打落盆子大約二十次,加兩茶匙麻油.

將餡料放入冰箱半小時後取出，令它結實些, 粗粒冬菇用胡椒粉，蠔油，糖，生粉醃，之後放上燒賣面, 小蝦用胡椒粉，麻油醃，之後放上燒賣面. 用鐵湯匙柄將餡料放在燒賣皮上, 用力將燒賣皮包實餡料, 將燒賣皮放在桌上，周邊搓圓. 將燒賣放在蒸籠裡，將冬菇幼粒放上面, 再放上綠色的蝦膏. 除冬菇粒外，可以放上小蝦，再放上蝦膏點綴. 蒸籠搇蓋，大火蒸六分鐘, 香噴噴張媽媽燒賣皇完成了. 可以點辣椒油,更香,更好吃.

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★ 萬聖節 鬼馬南瓜菇菇 一 做法 ★ | Stir Fry Mushrooms Easy Recipe

萬聖節又來了,我今天做鬼馬南瓜菇菇. 在萬聖節做這個餸菜會很受小朋友歡迎:
Click to watch:

材料:

兩斤南瓜

半磅雜菇

四條粟米芯

八條蘆筍

半個紅椒

四分一條油條

四個馬蹄

生油

紅葱頭

薑蓉

蒜蓉

半茶匙胡椒粉

一湯匙酒

半茶匙糖

半茶匙雞粉

一湯匙蠔油

一茶匙生粉加兩湯匙清水

Ingredients:
1.2kg pumpkin
1/2lb mixed mushrooms
4 baby corn
8 asparagus
1/2 red bell pepper
1/4 Chinese breadstick
4 Water Chestnut
Cooking oil
Shallots
finely chopped ginger and garlic
1/2tsp ground pepper
1tbsp wine
1/2tsp sugar
1/2tsp Chicken powder
1tbsp oyster sauce
1tsp corn starch in 2tbsp water

將南瓜清洗後切開蓋，除去瓜子和瓤 ,放進鍋子裡蒸十五分鐘，之後用湯匙刮出瓜肉. 大部分雜菇不用出水, 長形菇切段，闊形菇切片, 只有草菇要出水，除去噏味. 粟米芯斜切切粒, 蘆筍切段，放一茶匙糖入清水來, 將蘆筍出水，這樣保持蘆筍青綠色. 油條切薄片後炸脆, 馬蹄切粒. 燒熱鍋，放入一茶匙生油，炒熟馬蹄, 加入少許清水，搇蓋. 半分鐘後打開蓋. 加入粟米芯，加多少許清水後，再次搇蓋，煮一分鐘.  一分鐘後，將馬蹄和粟米芯取出.

燒熱鍋，放入一茶匙生油，放入紅葱頭, 薑蓉，蒜蓉，炒香. 加入雜菇，炒香，炒一分鐘. 放入胡椒粉, 酒, 糖，雞粉, 煮了的馬蹄和粟米芯, 蠔油,生抽, 紅椒粒, 出了水的蘆筍, 蒸好了的南瓜. 將一茶匙生粉加兩湯匙清水用來埋獻,

慢慢加，見到獻汁夠杰便停. 做好放進南瓜內。南瓜菇菇便完成了.

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★ 粟米羹 一 簡單做法 ★ | Chinese Sweet Corn Soup Easy Recipe

大家好，今日我介紹<粟米羹>
Click to watch:

材料(四至五人份量)

三條粟米

一湯匙蔥花

一隻蛋

半茶匙雞粉

一茶匙鹽

四湯匙粟粉

四條蟹柳(切粒)

二千七百毫升清水

Ingredients (4-5 people portion)
3 corn
1tbsp finely chopped spring onion
1 egg
1/2 teaspoon chicken powder
1 tsp salt
4 tbsp corn starch
4 crab/seafood sticks (diced)
2700ml water

做法:

首先用刨將粟米刨蓉, 水滾後將粟米芯放入鍋內，煮十五分鐘. 將粟米芯取出, 放入粟米蓉，搇蓋煮二十分鐘. 放入雞粉，鹽，攪勻. 將粟粉加少許清水後倒入鍋內，攪勻. 加入蟹柳粒, 加一隻蛋，攪勻. 放入粟米粒，令粟米羹有口感.

將粟米羹放進大碗裏, 最後灑上蔥花，粟米羹便完成了

Instructions:
Use a grater to grate the corn. Boil the cob in water for 15 minutes, then take out the cobs and add in the corn puree. Cook for 20 minutes, then add in chicken powder, salt, corn starch in water, diced seafood stick. Then crack an egg and add it into the soup, stir well.  Add some corn into the soup.  Sprinkle some chopped spring onion before serving. Enjoy!

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★ 電鍋蛋糕 一 簡單做法 ★ | Rice Cooker Cake Easy Recipe

大家好，如果你們沒有焗爐，可以試試用電飯煲焗蛋糕:
Hello.  This recipe is for everyone who owns a rice cooker and wishes to bake a cake without an oven.  It is simple to make and the cake is very fluffy and soft, I hope you like it!

按此觀看/Click to watch:

材料:

一百克低筋麵粉，加入半茶匙發粉，篩勻兩次

三隻雞蛋

七十克白砂糖

一湯匙半無鹽牛油溶液

半茶匙香草香精

一個電鍋

一張焗爐紙放在電鍋裡

Ingredients:

100g plain flour, 1/2tsp baking powder, sieve twice over

3 eggs

70g sugar

1.5tbsp melted unsalted butter

1/2tsp vanilla essence

1 rice cooker

1 baking sheet

做法:

首先將蛋黃和蛋白分開 ,先發蛋白，打散蛋清，打三十秒. 分開三次加入砂糖，加完第一次砂糖後，打發多一分半鐘

加入第二次砂糖, 打發多一分鐘左右後，加入第三次砂糖. 總共打發三至四分鐘. 當蛋白能夠發起便可以了. 蛋黃可以一隻一隻加入，打發至混勻. 將粉篩入蛋漿，用膠刮攪勻, 一邊加入粉，一邊加入香精和牛油溶液，將所有材料輕輕攪勻, 蛋糕更鬆軟. 麵糊準備好了，將它倒進鋪了焗爐紙的電鍋內膽. 將電鍋內膽輕輕撞擊桌面，釋放麵糊內的大氣泡

放入電鍋. 按下電鍋制開始煮，當電鍋熄火，焗多三十五分鐘才打開蓋.  將竹籤拮入蛋糕，如果竹籤沒有黏上麵糊便知道蛋糕已經熟透了. 看見蛋糕已經離開電鍋邊，將碟蓋在電鍋上, 將電鍋反轉，蛋糕便很順利離開電鍋，跌落碟子上. 一陣陣蛋香味，焗爐紙防止蛋糕黏在電鍋，將焗爐紙撕離蛋糕，電鍋焗蛋糕完成了.

可以配搭奶油生果一起吃，或做一個生日蛋糕,希望你們喜歡。
請給我一個讚，訂閱我的YouTube頻道，看看我 Facebook和Instagram啊!

MamaCheung x

Summary:
Separate the egg white from egg yolk. Whisk the egg white first for 30 seconds.  Add in 1/3 of the sugar, whisk for 90 seconds before adding in the second third, whisk for about 60 seconds before adding in the final 1/3 of the sugar.  Whisk for 3-4 minutes altogether, until the egg white is set.  

Then add in the egg yolk one at a time while whisking, whisk until it is thoroughly mixed.  

Now sieve in the powder mix into the egg mixture, use a plastic spatula to gently mix together the ingredients, adding some vanilla essence and melted butter slowly.  Do not mix the ingredients too hard.  

Place a piece of baking sheet on the bottom of the rice cooker before pouring the mixture into it, gently tap it to let any air bubbles to escape.  Close the lid and switch the rice cooker on.  

When the rice cooker switches itself from "cooking" to "keep warm" function, wait for another 35 minutes before opening the lid.  Use a bamboo stick to pierce the centre of the cake to ensure it is thoroughly cooked. If there is no dough stuck on the stick, this means the cake is now ready.  

Place a plate over the rice cooker and tip the rice cooker upside down, the cake will land onto the plate successfully.  Remove the baking sheet on the cake, "Rice cooker cake" is now ready to be served.  

You can serve with some whipped cream, jam or fresh fruits, or sprinkle some icing sugar on top.  Enjoy!

Please subscribe to my channel for more exciting easy recipes, follow me on facebook and instagram, and check out my Pinterest pages.  Happy cooking!

MamaCheung x

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★腐竹糖水 一 簡單做法 ★ | Beancurd Sweet Soup Easy Recipe

大家好，今日為大家介紹一個清燥熱的糖水,《白果薏米腐竹雞蛋糖水》
Click to watch：

材料:

一百二十克腐竹(約四張)

八十克洋薏米（浸一小時至腍）

一百克去殼去衣白果

一百二十克冰糖

四隻雞蛋(烚熟）

二千五百毫升水

Ingredients:
120g Dried bean curd sheets
80g Pearl barley
100g Ginkgo nuts
120g Rock sugar
4 eggs
2500ml water

做法:

首先將蛋放入鍋子，加水至蓋過雞蛋, 煮滾後熄火，浸十分鐘. 將蛋取出浸冷水，除殼備用.

將腐竹清洗後撕開小片備用, 將二千五百毫升水放入鍋子裡, 水滾後將薏米，白果放入鍋子裡，煮三十分鐘.

三十分鐘後，試試薏米是否已腍，如果腍了便加入腐竹, 煮多十分鐘（如果喜歡吃一片片腐竹便煮多五分鐘已足夠了), 之後加入冰糖，煲至冰糖溶化 , 將糖水放入碗子裡，加一隻雞蛋，《腐竹雞蛋糖水》便完成了.

如喜歡吃甜的朋友可以加多少許糖, 希望你們都試試做吧!

下次見，拜拜

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★ 椒醬肉 一 簡單做法 ★ | Stir Fry Chilli Pork Easy Recipe

大家好，今日為大家介紹《椒醬肉》:
Click to watch:

材料

一件豆膶:切粒，加鹽，五香粉撈勻醃

一百五十克梅頭豬肉，切粒，用豉油，豆粉，糖醃

二十克蝦米，浸發好

一百克菜脯，切粒

四隻冬菇，浸發好，切粒

一隻半三色椒，切粒

五十克潮州炸花生

三隻辣椒乾，切粒去籽

一個紅蔥頭，切碎

一湯匙磨豉醬

一湯匙豆板醬

兩粒蒜頭，切碎

一茶匙粟粉加一湯匙水

一百毫升浸過冬菇的水

Ingredients:
1 block of hard tofu: diced, marinate with salt, five spice powder
150g pork, diced, marinate with soy sauce, starch and sugar
20g dried shrimps, rehydrated
100g sweet dried pickled radish, diced
4 shiitake mushrooms, diced
1.5 bell peppers, diced
50g peanuts
3 dried chillies, deseeded and diced
1 shallot, finely chopped
1tbsp ground bean sauce
1tbsp chilli bean sauce
2 cloves of garlic, finely chooped
1tsp corn starch in 1tbsp water
100ml water

做法:

放一湯匙生油入燒熱了的鍋, 放入醃好了的豆膶，煎兩三分鐘之六邊金黃色, 熄火，取出備用. 用中火炒香菜脯，加少許生油爆香, 加冬菇粒，蝦米爆炒一分鐘，取出備用. 放一湯匙生油，加入三色椒炒二十秒後，取出備用. 放一湯匙生油，炒香紅蔥頭，加入肉粒, 肉粒熟了，加入辣椒乾，爆炒, 加豆板醬，磨豉醬，蒜頭, 炒好了的冬菇，蝦米，菜脯

豆膶，冬菇水，少許雞粉提鮮. 試試味，加入三色椒一起炒, 埋獻，最後加入花生.《椒醬肉》便完成了.

請給我一個讚和訂閱我的頻道, 留意我的Facebook 和 Instagram 啊。謝謝收看，下次見

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★ 壽桃 一 簡單做法 ★ | Chinese Steamed Birthday Peach Bun Easy Recipe

MamaCheung頻道已經一周年了，我做了壽桃慶祝， 謝謝大家全年支持我的頻道：

Click to watch：

材料(十個份量）

三百克中筋麵粉

三十克砂糖

一茶匙泡打粉

一個半茶匙速溶酵母

一湯匙奶粉（令包身白淨些）

一湯匙椰子油或生油

二百克清水

少許食用色素

二百克紅豆蓉（可以看看上集紅豆蓉做法）

一枝牙刷

Ingredients (10 buns)
300g plain flour
30g sugar
1tsp baking powder
1.5tsp fast acting yeast
1tbsp milk powder (to make the buns look whiter in colour)
1tbsp coconut oil or cooking oil
200g water
some food colouring (green and red)
200g red bean paste (please click https://youtu.be/Aj5tpjD43vE for recipe)
1 toothbrush

做法:

將麵粉，酵母，奶粉，泡打粉，砂糖放入盆內. 慢慢加入清水，用筷子攪勻，加至麵粉成糰

然後用手搓，麵粉成糰便加入一湯匙油，搓大約十分鐘至柔順. 搇蓋，發多一個半小時，膨脹至兩倍大. 將麵糰取出，捲至條狀後切件，每件大約四十克, 豆沙蓉分割至每件二十克。將麵糰搓圓然後按扁，皮邊碌薄，中間厚身，蒸好便漂亮些。 放入豆沙蓉，摺埋，包堪防止豆沙蓉流出。放在枱上，用手掌搓圓，包頂略尖，做出壽桃形狀。用鐵匙羹壓一條紋。加少許綠色色素在麵糰，做一片葉。 將濕布放入蒸籠內，再放進壽包，水滾後用中火蒸十二分鐘

之後熄火，等八分鐘後打開蓋，防止包面皺皮。用牙刷將紅色素彈上包面，壽桃便完成了。

希望大家繼續支持我的頻道，我會分享更多美味菜式。

希望你們關注我的 Facebook 和 Instagram，謝謝。

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★ 紅豆蓉 一 簡單做法 ★ | Red Bean Paste Easy Recipe

大家好，今日為大家介紹簡單易做的《紅豆蓉》, 可以用來做豆沙包，壽包，高力豆沙, 豆沙鍋餅和豆沙餅，很美味。

材料

二百克紅豆（浸水三小時）

一百五十克赤砂糖

浸發了的果皮

七百毫升清水

Ingredients:
200g red bean (soaked in water for 3 hours)
150g brown sugar
1 slice of pre-soaked tangerine peel
700ml water

做法:

將紅豆，水，浸發了和刮了瓤的果皮放進鍋子裡, 如用壓力煲,煮二十五至三十分鐘.如用普通煲，要煮一小時. 之後，將紅豆和果皮用鐵匙羹壓成蓉, 加入赤砂糖，攪勻便成爲紅豆蓉了.

希望大家都喜歡我的紅豆蓉食譜, 請訂閱我的頻道啊!

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★ 回鍋肉 一 簡單做法 ★ | Twice Cooked Pork Easy Recipe

大家好，今日為大家介紹《回鍋肉》,送飯一流:

材料：

十兩豬肉

一罐罐頭竹筍片

幾塊青瓜襯色（不是必要的）

四隻鮮冬菇，切片

半個洋蔥切片

四粒蒜頭切片

四片薑片

一湯匙磨豉醬

一湯匙蒜蓉豆瓣醬

四粒八角

一湯匙花椒

八隻辣椒乾（洗淨切段去籽）

一茶匙老抽

一茶匙糖

一湯匙花雕酒

Ingredients:
360g pork
1 can of bamboo shoots
some chopped cucumber (optional)
4 shiitake mushooms, sliced
1/2 onion, sliced
4 cloves of garlic, sliced
4 slices of ginger
1tbsp ground bean sauce
1tbsp garlic chilli bean sauce
4 star anise
1tbsp hoajiao peppercorn
8 dried chilies (washed, deseeded and sliced)
1tsp dark soy sauce
1tsp sugar
1tbsp hoadiao Chinese wine

豬肉先洗淨，用鹽醃，蒸二十分鐘, 切闊面. 用一湯匙油煎香豬肉兩面至金黃色，取出備用. 將蒜頭，薑，冬菇，竹筍片一起爆炒兩分鐘後取出備用. 用乾淨鍋放一湯匙生油，用細火炒香花椒粒，炒半分鐘, 花椒粒取出，加入辣椒乾，炒半分鐘，炒香. 加入蒜蓉豆瓣醬，磨豉醬，爆香, 加入豬肉片，配菜. 加一茶匙糖，一茶匙老抽, 在鑊邊倒入一湯匙花雕酒. 加入蒸豬肉的水和多一碗水, 搇蓋，用中小火煮十分鐘. 打開蓋，加入青瓜（非必要），炒多半分鐘. 加少許麻油，試味，《回鍋肉》便完成了

如喜歡的話，請給我一個讚，分享給朋友和留言

請留意我的 Instagram 和 Facebook.

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★ 螞蟻上樹 一 簡單做法 ★ | Ants Climbing A Tree (Stir Fry Cellophane Noodles) Easy Recipe

大家好,今日為大家介紹一道簡單美味的菜式<螞蟻上樹>

材料:

一百克粉絲/冬粉

二百克豬肉碎

一湯匙薑米

一個紅蔥頭切碎

兩粒蒜頭切碎

兩湯匙豆瓣醬

一湯匙老抽

一茶匙糖

蔥粒

半茶匙雞粉

適量花椒油

適量水

Ingredients:
100g Cellophane noodles
200g minced pork
1tbsp finely chopped ginger
1 finely chopped shallot
2 cloved of garlic, finely chopped
2 tbsp chilli bean sauce
1tbsp dark soy sauce
1tsp sugar
finely chopped srping onion
1/2tsp chicken powder
some hoajiao peppercorn oil
some water

做法:

灼熟粉絲/冬粉後過冷河, 粉絲過了冷河變爽身,方便一會兒炒. 將粉絲/冬粉剪段,方便進食. 燒熱鍋,加一湯匙生油,爆香紅蔥頭後備用. 用中火爆香薑米,蒜粒,加入肉碎,炒散,加多一湯匙生油, 炒多一分鐘至熟透,加入豆瓣醬,炒香. 加一茶匙花椒油,半碗水,煮出味. 加入糖,老抽,試味. 熄火,加入粉絲/冬粉,攪勻, 等粉絲吸收了肉汁後再開火,加入炒了的紅蔥頭,加一茶匙麻油,蔥粒

<螞蟻上樹>便完成了. 請大家在家都試試,給我一個讚和訂閱我的頻道.

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